The meal today started with cured turbot wrapped around monkfish liver; this worked well, the liver flavor subtle, the texture of the turbot excellent. Then came a pretty sashimi plate made up of yellowtail, salmon, sweet shrimp, akami tuna, chu-toro tuna, snow crab, squid and razor clam; these were all in lovely condition, the razor clam and squi without even a hint of chewiness.

This was followed by a sequence of sushi. Mackerel was seared before being placed on the rice (the chef uses two different Californian and one Italian rice). Next was sushi of sea bream, sushi of scallop and then yellowtail. This was followed by sushi of tuna that been marinated in soy, then seared jumbo shrimp, then a sushi version of the turbot with monkfish liver pate. The final sushi was lovely seared o-toro tuna topped with a little citrus pepper. After this was mackerel roll and then a nori roll of fatty tuna with seaweed, rice and pickled radish. I could not resist a final eel sushi before the traditional tomago (layers of sweet cooked egg) to finish. The fish was in fine condition today, the wasabi proper Japanese wasabi root that had been grated, and the pickled ginger excellent.

The bill came to £109 a head with beer to drink; the chef is very engaging and friendly, knowing when to chat and when to leave his customers alone. Sushi Tetsu is simply the best sushi in London.

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Michelin starred

Welcome to food critic Andy Hayler's restaurant reviews

Since 1994 I have been reviewing the best restaurants around the world including extensive
coverage of 3 Michelin star restaurants. The reviews are paid for by me, not by
restaurateurs, so represent an independent and honest opinion.

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